Lemon and Olive Oil Roasted Chicken

Lemon and Olive Oil Roasted Chicken
Lemon and Olive Oil Roasted Chicken

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3 1/2

    lb whole chicken

  • 1/4

    cup kosher salt

  • 2

    small onions

  • 2

    lemons

  • 1

    head garlic, split in half crosswise

  • 6

    sprigs rosemary

  • 10

    sprigs thyme

  • 6

    sprigs marjoram

  • 6

    garlic cloves, peeled and split in half lengthwise

  • 1 1/2

    cups olive oil, divided in half

Directions

rinse chicken and make sure to remove all innards to form a cavity. salt the chicken, 1 tbsp inside the cavity and 3 tbsp on the outside, and let sit for 30 mins to absorb. preheat oven to 425. peel the onions and cut each into six wedges. set aside. cut one lemon in half and set aside. peel the other lemon with a sharp peeler to extract large pieces of zest. remove any pith with a paring knife. set aside. place the garlic head halves, three pieces of onion, the lemon halves, and half of the herbs inside the cavity of the chicken. gently loosen the skin from the flesh, creating little pockets without tearing the skin. evenly distribute the lemon peel, garlic cloves, and remaining herbs in pockets throughout the bird. gently pour 3/4 cup olive oil in the pockets while holding the bird upright. rub the remaining 3/4 cup on the outside skin. transfer the chicken, breast side up, to the rack on a roasting pan. toss remaining onions in excess olive oil and place around chicken. cook for 15mins at 425. reduce heat to 350 an cook for another 50-55 mins, until skin is crispy and golden and juices run clear. remove from oven and let sit for 5-10mins.

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